Winery CastelnauLa Font Du Loup Rosé
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the La Font Du Loup Rosé from the Winery Castelnau
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Font Du Loup Rosé of Winery Castelnau in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with La Font Du Loup Rosé
Pairings that work perfectly with La Font Du Loup Rosé
Original food and wine pairings with La Font Du Loup Rosé
The La Font Du Loup Rosé of Winery Castelnau matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of mascarpone pasta with tomato sauce, tuna, pepper and tomato quiche or beet hummus dip.
Details and technical informations about Winery Castelnau's La Font Du Loup Rosé.
Discover the grape variety: Argant
An ancient grape variety cultivated in Franche-Comté that has now almost disappeared. It was also found in Germany, Austria, Spain, etc. Genetic analyses show it to be related to Caesar. It should not be confused with bruneau noir, which has the synonym argant.
Informations about the Winery Castelnau
The Winery Castelnau is one of of the world's great estates. It offers 43 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
